Although March is still cold throughout much of Japan and you may even see some snow, it marks the true beginning of spring. Two major holidays, Hinamatsuri and Higan, make it a festive time well worth celebrating—whatever the weather may be.
Virtual Travel with Umami: Shimane
Until we can all travel again, indulge in the deep history and food culture of Japan's beautiful Shimane prefecture virtually.
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Are you seeking a refreshing Japanese beverage to enjoy during the spring and summer? Japan has many great options, from traditional sake to sweet plum wine. These five alcoholic Japanese drinks offer a little bit of something for everyone.
Once one of the five annual holidays held in Japan's imperial court, Tango no Sekku happens annually on May 5, the fifth day of the fifth month. In modern times, it is known as Children’s Day, or Kodomo no hi.
In the month of April, both asparagus and lettuce are in season and fresh, ideal for cooking flavorful and healthy meals. Try these delicious and healthy Japanese dishes using fresh April vegetables.
Try French Japanese fusion in Montreal and the best sushi outside of Japan in Vancouver with this World Travel Series Spring Edition.
Culture, Food Traditions, Seasonal, Spring
12 Months of Japanese Holidays: April, It’s All about Cherry Blossoms
Each spring, the Japanese eagerly anticipate hanami. Literally translated as “looking at flowers,” hanami celebrates the delicate pink flowers' fleeting beauty. People of all sects picnic under the blooming trees, enjoying Japanese drinks and food.
Cooking Japanese food using vegetables that are in season results in fresh, vibrant, delicious dishes. In the month of May, you can use celery and young potatoes in a number of tasty Japanese dishes.
Japanese cuisine is well known for its use of fresh vegetables in season. In the month of March, both spring cabbage and broccoli are widely used in a number of Japanese dishes that are easy to make and pack a ton of flavor and health benefits.
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Quick & Easy Recipes
Enjoy a snack or dessert with no artificial sweeteners! The Japanese sweet potato has been a popular snack in Japan eaten plain or sweet.
Eating healthy does not have to be boring. Packed with minerals and antioxidants yet sporting a rich flavor, this black sesame and okra salad is a nutritionally charged appetizer or side dish that also tastes so delicious.
Wafu Pasta is an Italian-influenced Japanese fusion specialty that is popular in Japan but still not widely known in the west. Learn how to create one right here with our easy to follow authentic Japanese food recipe and video.
Perfect recipe for healthy-eaters! Very healthy but filling and yummy.
These large meatballs contain a happy surprise inside! Just make sure to bite into them slowly...
Make an authentic Japanese simmered daikon radish with chicken soboro using our handy recipe. This dashi-broth-infused dish is simple yet elegant and packs a lot of flavor, making it perfect as a side or main dish for many different occasions.
There are myriad of ways to cook miso soup. This recipe focuses on maitake mushroom, one of the many healthy mushrooms used in Japaneses cooking.
This simple and quick recipe is perfect if you're busy but still want to eat healthy. The salad will also be a nice addition to your lunch box!
Want to make an easy breakfast/lunch? Try the pizza toast but with miso for a Japanese taste.
Recipe for those getting bored of avocado toasts.
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Oranges and citruses are called “kankitsu” in Japan. Out of many varieties, we introduce you to a few must-try kankitsu Japanese citruses. Which one do you want to try out?
Niboshi ramen is a specialty seafood ramen from Aomori prefecture. Learn how to make it at home using premium niboshi powder that adds strong umami flavor to your everyday ramen.
Naoshichi sudachi is one of the rarest citrus fruit unique to Kochi prefecture. It resembles a lime but packs umami flavor like no other. Find out how to use it to add refreshing citrus flavor to your everyday dish.
Tosa Dish is the regional food of Kochi Prefecture. From Katsuo No Tataki (seared skipjack tuna) to Sawachi Ryori (platter full of local delicacies), discover the unique flavor of Kochi.
Umami Insider interviewed Nobu from Yama Seafood, a master of seafood behind the delicious fish you eat at notable restaurants in tri-state and beyond. Find out what makes Yama Seafood one of the best in the seafood industry.
On the island of Honshu in Japan, a unique culinary tradition persists. Maple trees are stripped of their foliage, known as momiji, which is then preserved in salt and ultimately deep fried as a snack.
